Beat soft butter (250 g), add regular (200) and vanilla sugar and salt in portions. Beat until fluffy and creamy. Break the eggs into it one at a time, each time ensuring that the eggs are completely combined with the rest of the ingredients. Gradually pour the flour and baking powder into the bowl, stir until the lumps disappear.
Line a baking sheet with parchment, place 1/2 of the dough on it, smooth with a spoon or spatula. Pour cocoa into the remaining dough and pour in a tablespoon of milk, turn the mixer back on at low speed and knead the mixture until the color is even. Carefully pour the dark mixture on top, distributing evenly over the entire surface. Place the cherries on top and press down a little (if they were frozen, then there is no need to defrost them).
Place the cake in the oven, preheated to 180-200 degrees, and bake for 35-40 minutes. Check readiness with a toothpick. When the biscuit is ready, it should be cooled completely.
To make the cream, place vanilla pudding powder in a saucepan and cook according to instructions. Remove the pan from the stove, cover it with a lid and cool the pudding to room temperature.
Beat softened butter (250 g) with a mixer until creamy. Continuing to beat, add pudding 1 tablespoon at a time. You should get a fluffy mass. Cover the surface of the biscuit with a layer of cream.
For the glaze, melt the chocolate and butter pieces in a steam bath. Stir until smooth. Cool the icing until it is warm and pour it onto the cake. Then, tilt the baking sheet in different directions, allow the glaze to evenly cover the cream. Make wavy paths on the glaze using a spatula. Place the cake in a cold place overnight.
The Danube Waves cake is a prominent representative of German cuisine. This dessert includes fresh or creamy pudding and two types - light and chocolate. How to make Danube Waves cake? The recipe, photo and detailed description of the cooking process will be given in this article.
Description of the cake “Danube Waves”
The classic German dessert Donauwelle is known to us as “Danube Waves”. This cake consists of a two-layer cake. The classic version of the dish involves the use of fresh cherries as a filling. The use of canned berries is also allowed. The cream in this dessert is vanilla pudding. The “Danube Waves” cake should be poured on top, which has another name - couverture.
In cross section, this dessert looks very impressive. Under the weight of the berries, the light layer of the biscuit is mixed with the dark layer, resulting in a marbled pattern in the form of waves.
Most often, a rectangular or square shape is used to prepare dessert. It is recommended to serve the cake in portions. It is best to decorate the top of the dish with a wave-like pattern, which can be applied to the still uncured glaze using a bread knife. This way the appearance of the dessert will be in harmony with its name.
Below is a detailed description of the process of preparing the classic dessert “Danube Waves”.
- sugar - 200 grams;
- chicken egg - 5 pieces;
- butter - 250 grams;
- vanilla sugar - 1 sachet;
- flour - 350 grams;
- baking powder for dough - 3 teaspoons;
- milk - 1 tablespoon;
- cocoa powder - 20 grams;
- salt - on the tip of the knife;
- pitted cherries - 700 grams.
Cream ingredients
- pudding with vanilla flavor - 1 sachet;
- milk - 500 milliliters;
- butter - 250 grams.
Ingredients for couverture
To prepare chocolate icing you need the following products:
- butter - 40 grams;
- dark chocolate - 200 grams.
Below is a step-by-step description of how to prepare the classic Danube Waves dessert.
Cake “Danube Waves”: the process of preparing the biscuit base
To prepare the biscuit base of the cake, you need to take the following steps.
Place softened butter in a container. Add regular sugar, vanilla and salt. Mix these ingredients with a mixer until the mass acquires a homogeneous consistency.
Add one chicken egg to the resulting mixture and beat the mixture using a mixer for thirty seconds. Carry out the same procedure with all the remaining eggs, driving in one at a time and mixing.
Add a mixture of sifted flour and baking powder into the resulting mass. These ingredients need to be added in two steps. Mix the dough with a mixer at low speed.
Line a rectangular baking pan measuring 30 x 40 centimeters with parchment. Place 2/3 of the dough and smooth it out well.
Mix cocoa powder with milk and add the resulting mass to the remaining dough. Mix well.
Place the cocoa batter in the mold on top of the light layer. Flatten.
Dry the cherries using paper towels. Place the berries evenly on top of the dough, pressing each one a little into the brown layer.
Bake in an oven preheated to 200°C for forty minutes. When the specified time has elapsed, remove the finished biscuit from the oven and leave it to cool.
The pudding-based cream is made as follows. You need to prepare the cream from milk and a bag of vanilla pudding according to the recipe indicated on the package. Add sugar if directed to do so. Cover the container with the prepared mixture with cling film and leave to cool at room temperature. Beat the butter with a mixer.
Add the butter mixture one teaspoon at a time to the cooled pudding, stirring gently. A prerequisite is that these components must have the same temperature!
Apply the resulting cream onto the cooled cake. Place in the refrigerator for at least 1 hour.
While the Danube Waves cake is soaking in the cream in the refrigerator, it is recommended to prepare the couverture. This process is described below.
Making chocolate glaze
To prepare couverture you need to take the following steps. Break the chocolate into small pieces. Place them in a bowl. Add butter. Melt these ingredients in a water bath. Apply couverture to cooled cake. Use a bread knife to create a wave-like pattern on the surface.
Dessert is ready!
Cake “Danube Waves” with apples
In addition to the classic recipe for the “Danube Waves” dessert, when cherries are used as a filling, there is another interesting variation of this cake. It is recommended to replace the berries with apples. Thanks to this, the piquant sour note will remain unchanged.
How to make this “Danube Waves” cake? The recipe with detailed descriptions of each step is given below.
Ingredients for biscuit dough
To prepare the cakes you will need the following products:
- sugar - 65 grams;
- chicken egg - 3 pieces;
- butter - 150 grams;
- flour - 250 grams;
- baking powder for dough - 1.5 teaspoons;
- cocoa powder - 20 grams;
- milk - 1 tablespoon;
- sour apples - 500 grams.
Cream ingredients
To make buttercream you will need the following ingredients:
- vanilla flavored pudding - 1 sachet;
- milk - 500 milliliters;
- butter - 150 grams.
Preparing the biscuit base
To prepare sponge cakes you need to do the following:
- Place softened butter in a container, add granulated sugar, mix with a mixer until the mass acquires a homogeneous consistency;
- Add one chicken egg to the resulting mixture and beat the mixture using a mixer for thirty seconds. Carry out the same procedure with all the remaining eggs, driving in one at a time and mixing;
- Add a mixture of sifted flour and baking powder into the resulting mass. These ingredients need to be added in two steps. Mix the dough with a mixer at low speed;
- Line a rectangular baking pan measuring 30 x 40 centimeters with parchment. Place half of the dough into it. It’s good to level it out;
- Mix cocoa powder with milk and add the resulting mass to the remaining dough, mix well;
- Peel the washed apples, remove the core and cut each of them into eight pieces. Place the fruit slices evenly on top of the dough, pressing each one a little into the brown layer;
- Bake in an oven preheated to 190°C for forty minutes. When the specified time has elapsed, remove the finished biscuit from the oven and leave it to cool.
While the base of the cake is baking, you should start preparing the pudding. This process is described below.
Making vanilla pudding
The pudding-based cream is made like this:
- Prepare the cream from milk and a bag of vanilla pudding according to the recipe indicated on the package, add sugar if indicated in the instructions;
- Cover the container with the prepared mass with cling film and leave to cool at room temperature;
- Beat the butter with a mixer. Add it one teaspoon at a time to the cooled pudding, stirring gently. A prerequisite is that these components must have the same temperature;
- Apply the resulting cream onto the cooled cake. Decorate the surface of the dessert with cocoa powder. Place in the refrigerator for at least 1 hour.
Dessert is ready. Bon appetit!
Conclusion
The “Danube Waves” cake is a combination of two types of airy sponge cakes, cherry filling with a pleasant sourness, vanilla pudding and chocolate glaze. The article provides a classic recipe for this dessert and a variation in which it is recommended to replace the berries with apples. Thanks to a detailed description of each step, creating such a culinary masterpiece will be quite simple. You can also bake the Danube Waves cake in a slow cooker. The composition and preparation process in this case will remain the same.
“Danube Waves” is a cake that has long won the sympathy of sweet tooths around the world. The history of the dessert and original recipes for its preparation are carefully preserved in German cookbooks.
Just as the majestic Danube River originates in Germany in the Black Forest mountains, the history of the Donauwelle Danube Wave Cake is linked to this country. The Germans love dessert and consider it a national treasure.
The Donauwellen baking set from Dr. Oetker is sold in German stores. The cake recipe is on the package.
The company appeared in Germany at the end of the 19th century. Around the same time, the famous waltz of the Romanian composer Ion Ivanovich, called “Danube Waves,” was first published. The name was on everyone’s lips, and the sweet dessert with a great taste was quickly remembered by everyone.
Classic recipe
If you live in Russia and cannot buy a ready-made set for baking the Danube Waves cake, be sure to try baking this dessert according to the classic recipe.
To prepare the dough you will need the following products:
- fresh or canned cherries;
- sugar;
- flour;
- milk;
- cocoa powder;
- butter;
- eggs;
- baking powder.
For cream and glaze:
- vanilla pudding in a packet;
- sugar;
- oil;
- chocolate.
- Before starting to prepare the butter sponge cake, preheat the oven; kneading the dough will not take much time. For baking, traditionally, a rectangular pan is used, which needs to be greased.
- Beat 250 g butter with 1 tbsp. Sahara.
- Add 6 eggs one at a time.
- Flour (400 g) is mixed with 1 tbsp. l. starch, a pinch of salt and 1 p. baking powder.
- Divide the dough into 2 equal parts. Add 5 tbsp to one. l. milk and 3 tbsp. l. cocoa.
- Light dough is poured onto a baking sheet, with dark dough on top.
- Place 0.5 kg of pitted cherries on the chocolate layer. Bake the cake until done.
- For the cream, prepare pudding from the dry mixture in a packet, adding 3 tbsp. l. sugar and 500 ml milk.
- Cool the cream to room temperature, add 250 g of softened butter, apply to the cooled biscuit.
- For chocolate glaze, mix 250 g of melted chocolate with 2 tbsp. l. butter. Cover the top with a layer of cream, drawing waves.
Cooking with apples
The Danube Waves cake is prepared only with cherries. If apples are indicated in the recipe instead, then this is already a dance, popular in Western Ukraine and Poland.
For a cake with apples you need the following products:
- flour – 210 g;
- butter – 100 g;
- cocoa – 40 g;
- eggs – 3 pcs.;
- sugar – 70 g;
- baking powder - 1 tbsp. l.;
- milk – 3 tbsp. l.;
- apples for filling – 0.5 kg.
For cream:
- milk – 0.5 l;
- yolks - 4 eggs;
- sugar – 120 g;
- starch – 40 g;
- butter – 180 g.
Step-by-step preparation:
- Knead the dough by beating soft butter with sugar, eggs and flour mixed with baking powder.
- Divide it into two parts, add milk and cocoa to one.
- White dough is poured onto a greased sheet, then chocolate, without mixing the layers.
- Pieces of peeled apples are laid out on the surface of the chocolate dough, pressing down lightly.
- Place the workpiece in a heated oven and bake until done for about 40 minutes (t 200 °C).
- Custard is made from milk, yolks, sugar and starch. When it cools down, spread it onto the crust.
- Sprinkle the dessert with grated chocolate.
Multicooker recipe
To prepare the Danube Waves cake in a slow cooker, you do not need any special culinary skills. You just need to pay attention to the baking time; it may differ from the specified one depending on the multihotter model.
We prepare a cake in a slow cooker from the following products:
- eggs;
- sugar;
- pitted cherries;
- oil;
- flour;
- baking powder;
- cocoa.
Step-by-step description of preparation:
- Beat 0.5 tbsp. sugar with butter (125 g) and chicken eggs (3 pcs.).
- Add 200 g of sifted flour and 1 tsp. baking powder.
- Add cocoa to half the mixture.
- Place the light dough on the bottom of a greased multi-cooker bowl and level it out.
- Dark dough is poured on top and cherries are laid out.
- Bake for 1 hour in the “Baking” mode.
- Cool, spread the dessert on top with cream based on milk and vanilla pudding.
- Sprinkle the baked goods with grated chocolate.
Cake “Danube Waves” with cherries
Products for cake dough:
- butter – 135 g;
- flour – 270 g;
- baking powder – 20 g;
- milk – 3 tbsp. l;
- cocoa powder – 1 tbsp. l.;
- canned cherries – 0.5 kg;
- sugar – 150 g;
- eggs – 3 pcs.;
- vanilla sugar – 1 p.;
- water – 3 tbsp. l.
For the pudding:
- moderately sweet cherry juice – 0.5 l;
- vanilla pudding – 1 p.
For cream:
- starch – 20 g;
- vanilla sugar – 1 p.;
- milk – 250 ml;
- sugar – 50 g;
- butter – 120 g.
For the glaze:
- dark chocolate – 180 g;
- oil – 3 tbsp. l.;
- white chocolate – 20 g.
Step by step description:
- Lightly beat butter at room temperature with sugar.
- Add vanilla sugar, eggs and milk. Add flour and baking powder. Beat the mixture with a mixer.
- Place half of the dough into a springform pan with baking paper on the bottom and level it out.
- Add cocoa and 2 tbsp to the other half. l. water.
- The dark dough is distributed on top of the light dough in the mold and leveled.
- The canned cherries are transferred to the dark dough and pressed lightly.
- Bake the cake in an oven heated to 180 °C for about half an hour.
- For fruit pudding, cherry juice is diluted with water, there should be only 500 ml of liquid.
- Add 1 packet of vanilla pudding or 40 g of starch. Stir and cook until thick.
- The hot pudding is poured onto the baked crust in the mold and leveled.
- To make milk cream, mix milk, vanilla sugar and starch and cook until thick.
- Cover the cream to prevent a crust from forming and cool.
- Then add room temperature butter and beat.
- Spread the milk cream onto the chilled sponge cake with pudding, level it out, and put it in the refrigerator for 1 hour.
- Pour chocolate icing from melted chocolate with 2 tbsp onto the cooled cake. l. oils
- Waves are drawn with melted white chocolate.
And Viennese cuisine of Germany and Austria. It is prepared with cherries, butter cream, cocoa, and chocolate for glaze. The general structure of the Danube Waves cake is layered, reminiscent of a marble cake. You will find something similar in the German “Snow White” cake, but in “Danube Waves” - the bottom layer contains cocoa and therefore resembles the dark depths of the Danube, and the top layer is a light creamy mass, as if foaming river waves...
The highlight of the preparation is that the housewife must place cherries on top of two layers of dough. They, falling into the thick of the dough, form real waves that freeze during baking. Once the base with cherries for the "Danube Waves" is ready, it's time to add dessert gloss - cover it with butter cream, and glaze the top with chocolate glaze or chocolate couverture (a special type of chocolate, characterized by a high content of cocoa butter), imitating the same waves...
Loading...